THE STANDARD BISCUIT Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Position a rack in the upper-middle of the oven. Line a baking sheet with parchment paper or a silicone mat; set aside. If you prefer very tall biscuits, place a metal biscuit ring or an inverted oven-safe skillet on the sheet to warm.

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly distributed.

Cut in the butter

Cut 3/4 cup (cold) unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining. If using a food processor, pulse in short bursts to reach the same texture. These pea-sized butter pieces create flaky layers.

Add optional mix-ins

If using add-ins (up to 1/2 cup shredded cheddar or 2 tablespoons chopped chives), fold them into the dry mixture now so they’re evenly distributed around the butter pieces.

Incorporate liquids

Make a well in the center of the flour mixture. Pour in 1 cup cold buttermilk. Using a fork or a rubber spatula, fold the mixture gently just until the dough comes together and most of the dry flour is incorporated. The dough should be slightly shaggy and sticky but hold when pressed. If it’s too dry, add up to 1/4 cup cold whole milk, 1 tablespoon at a time, until it holds.

Turn out and pat

Turn the dough onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle roughly 3/4 to 1 inch thick. Do not overwork—the goal is to retain those butter pockets.

Fold for layers

Fold the dough in thirds like a letter (fold one short side toward the center, then the other over it). Rotate dough 90 degrees and gently pat back to 3/4–1 inch thickness. Repeat the fold once more if you want taller, layered biscuits (2 folds is typical). This creates laminated layers when baked.

Cut biscuits

Using a 2 1/2 to 3-inch round biscuit cutter (or a floured drinking glass), press straight down without twisting to cut rounds. Pressing straight down keeps the layers intact. Gather scraps, gently press them together (do not overwork) and cut additional biscuits until you have 8–10 biscuits total depending on cutter size.

Arrange on sheet

Place biscuits close together (sides touching) on the prepared baking sheet if you want soft sides, or spaced apart for crisper edges. Chill on the counter for 10 minutes if the butter has become too soft; otherwise proceed to egg wash.

Egg wash and bake

Beat 1 egg with 1 tablespoon water to make an egg wash. Brush the tops of the biscuits lightly with the egg wash for a golden color. Bake in the preheated 450°F (230°C) oven for 12–15 minutes, until the tops are deep golden brown and the bottoms are baked through. Ovens vary — check at 10 minutes and adjust as needed.

Finish

Remove biscuits from the oven and immediately brush the tops with 2 tablespoons melted butter to keep them tender and flavorful. Transfer to a wire rack for a few minutes before serving.

Serve warm split with butter and honey or jam, or use as the base for sausage gravy. For a breakfast sandwich, layer sliced ham or sausage and a fried egg. Biscuits keep at room temperature in an airtight container for up to 2 days; reheat at 325°F (160°C) for 8–10 minutes to refresh.